Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

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I loved the glaze for the salmon. Served the rest on the side and would try it with other fish, too. The corn relish was OK but felt like it needed something. I added a few dashes of curry powder which I liked but prefer my old favorite of corn, black beans, cumin and cilantro.

janedillingham from Altadena / 11.21.12

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This was ok, fine for an easy weeknight dish. We found the rub to be a bit bland so next time I'll try punching it up a notch by cutting back on the oil, adding some more lemon juice and adding some cayenne, or some smoked spanish paprika. We did like the use of the coriander. The relish was quite good and I would probably make that again.

A Cook from Las Cruces, NM / 07.14.12

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The salmon comes out beautifully every time. The corn relish is very colorful... The next time I make the relish I will cut down on the honey a bit...

NanF from Washington, DC / 03.21.12

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Loved it! Great use of seasonal veg. Made as directed, except substituted frozen corn and ground coriander, while reducing the amount of oil in the glaze.I did add a smidgen of cayenne to the salsa. I thought both the salsa and salmon were very tasty and the composed dish is pretty as a picture and restaurant quality. Prep time wasn't too bad, considering the lovely results. A keeper!

mswindycty from Chicago / 10.16.11

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A real favorite and
a easy way to
prepare salmon for
company,

lloydtarr from Arizona / 09.21.11

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Delicous recipe that is easy to do. We had some last minute guests over for dinner and were able to whip this up in about an hour. We used a little bit of cayenne pepper instead of paprika. The relish was definitely what made this dish stand out. We served the salmon with some whole wheat mushroom cous cous, a side of spinach salad, and a great bottle of 2007 Lynmar Pinot Noir.

icecreamlover from San Francisco, CA / 10.17.10

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This was by far the best fish I've ever cooked without using the grill. However, though it was good, the flavors were a little too bland for me. Next time, I'll add a smidgen of cayenne.

Firefly66 / 02.08.10

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Pretty good. Salsa keeps well for a few days refrigerated and is nice to have pre-made to just heat and put together with a steamed, baked, barbq'd, whatever-works-quickly salmon when in a pinch.

kellington from Paris, FR / 01.26.10

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Nice dish. I wanted to make it a
little mild so skipped the garlic
and the wine. Browning the corn
makes it really sweet-the wine was
not what I was looking for-
simplified the peppers also; just
julienned and added them to the corn
without all the previous prep.
Delish! Easy to make for a crowd
and everyone really liked it.

sharonfrai from Heathrow, Fl / 01.02.10

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I cater a luncheon for a Senior Citizen organization once a month. I served this recipe and they loved it...said they'd like to have it again (this isn't usual). The only alteration to the recipe was that I used jarred roasted peppers.